Microbial Quality and Growth Dynamics in Shameta: A Traditional Ethiopian Cereal-Based Fermented Porridge

Daniel A Kitessa,Soressa Gershe,Mary Murimi,Ketema Bacha,Yetenayet B Tola,Meseret Guta

doi:10.3390/fermentation8030124

Daniel A Kitessa, Soressa Gershe + Show 4 more

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https://doi.org/10.3390/fermentation8030124

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Abstract

Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared for lactating mothers. The aim of this study was to determine the microbial quality of Shameta samples collected from households of lactating mothers and to determine microbial dynamics and physicochemical changes during laboratory fermentation of Shameta. Isolation and characterization of the dominant microbes and analysis of the physicochemical properties of samples were done following standard microbiological methods and analytical techniques. Results of this study showed that the highest mean count of lactic acid bacteria (8.33 log cfu/g) was recorded in a sample from laboratory-fermented barley-based Shameta, and the lowest (5.88 log cfu/g) in Shameta made from a mixture of barley and maize (BMS). In both barley-based and maize-based laboratory-prepared Shameta, the microflora were dominated by LAB, followed by yeasts. The dominant LAB were the genus Lactobacillus (74.85%), followed by Enterococcus (15.79%). It could be concluded that Shameta collected from households of lactating mothers are fairly safe for consumption, as the stringent physicochemical conditions of the final product could inhibit the growth of pathogens. However, as Shameta is a traditional fermented porridge fed to lactating mothers, we call for a further improvement to the fermentation process by using defined starter cultures.

Highlights

Publisher’s Note: MDPI stays neutralFermented foods are among the staple foods of humans and have been produced and consumed since the development of human civilizations [1]
The variations in pH and titratable acidity (TA) of samples might be associated with differences in the duration of fermentation, ingredients used and roles and dynamics of microorganisms during the fermentation process [35]
The results of this study indicated that Lactic acid bacteria (LAB) were the dominant microbial groups in all samples collected from households of lactating mothers

Summary

Introduction

Publisher’s Note: MDPI stays neutralFermented foods are among the staple foods of humans and have been produced and consumed since the development of human civilizations [1]. In Africa, cereal-based fermented foods are staples and complementary and weaning foods for infants and young children [2]. Traditional fermented foods are prepared using locally available equipment, raw materials and microorganisms known of by old traditions, the products and materials used vary from place to place [3,4]. Due to their preparation processes that involve uncontrolled conditions, traditional food fermentation processes involve a wide range of microorganisms and their enzymes to achieve the desirable characteristics [5]. Lactic acid fermentation has attracted attention, as it reduces contamination by pathogenic microbes because of their well-established ability to produce lactic acid, besides other antimicrobial metabolites, that result in lowering of the pH of the fermented food products [6]. Along with other microorganisms, such as endospore forming with regard to jurisdictional claims in published maps and institutional affiliations

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